chola tikki chaat recipe with amazing taste

chola tikki chaat

About chola tikki chaat

Chaat is everyone’s favorite, whether young or old. Everyone is a fan of chaat. If chaat is called India’s street food, it wouldn’t be wrong. Be it a family function or a small get-together party, chaat is often included in the menu. And why not? There’s a unique joy in eating it—sometimes spicy, sometimes sweet, and sometimes tangy. Isn’t your mouth watering already? So, what are we waiting for? Let’s quickly make Chhola Tikki Chaat.

To make Chhola Tikki Chaat, we first prepared the chickpeas (chhole). On the other side, we made crispy potato tikkis and assembled them with green chutney, tamarind chutney, finely chopped onions, and tomatoes. And just like that, the delicious Chhola Tikki Chaat is ready!

If you wish, you can also decorate it with yogurt, fine sev, and beetroot. However, since we have mixed everything, the simplicity of Chhola Tikki on top enhances its flavor, doubling the joy of eating it.

Making Chhola Tikki doesn’t take much time, nor does it require special preparations. If the chhole are ready, it can be served instantly with potato tikkis. Here, I’ve already mixed tamarind chutney into the prepared chhole, so there’s no need to add chutney separately. However, if you like a tangier taste, you can drizzle some chutney on top. Sometimes, we mistakenly think that chhole sabzi is used as the topping for the tikki chaat.

It’s not like that. The chhole served with potato tikki are prepared a bit differently. If you’re making chhole for chaat, many ingredients are added to make them tangy and flavorful. However, for chhole sabzi, we can prepare it in a much simpler way. But if you check my blog, you’ll see that I’ve used only a few ingredients to prepare the chhole for this recipe, and even then, they make for a delicious chaat. After all, the tangy and spicy flavor of chaat comes from the spices added to it.

So, you can adjust the spices according to your preference. Let me share how Chhola Tikki Chaat became my favorite chaat. Back when I was in college, I participated in a cooking competition. The theme of our competition was “Chaat Bazaar.” Everyone prepared different kinds of chaats—some made Raj Kachori, some made Dahi Vada, Pani Puri, Sev Puri, Papdi Chaat, Bhel Puri, Chhola Chaat, and many other varieties. Since I had already tried all types of chaat except for Chhola Chaat, it caught my attention.

But the moment I tasted the hot and delicious Chhola Aloo Tikki Chaat, I couldn’t help but exclaim, “Amazing!” From that day on, I developed a special love for Chhola Tikki Chaat. So, don’t wait any longer—quickly prepare this mouthwatering chaat, enjoy it, and share it with others! If you liked the recipe I shared, I invite you to click the link below to explore more such blogs.

Subtitle

About chola tikki

Ingredients

How to make chola for potato tikki 

Ingredients

How to make potato tikki

How to make tamarind chutney

How to make green chutney

Tips and FAQ

Ingredients

 (Clarified butter) Desi ghee – 1½ teaspoon
Bay leaf – 2
Black pepper – 4-5
Cloves – 2-3
Big cardamom – 2
Cumin – ½ teaspoon
Whole coriander – ½ teaspoon
Asafoetida – ¼ teaspoon
Ginger – 1-inch piece
Green chilies – 2
Garlic – 8-10 cloves
Boiled chickpeas – 1½ grams
Salt – to taste
Turmeric – ¼ teaspoon
Red chili powder – 1½ teaspoon
Coriander powder – 1½ – 2 teaspoon
Leftover boiled chickpea water

How to make chola for potato tikki

First, wash the chickpeas twice with clean water and soak them overnight. Take a pressure cooker, add the soaked chickpeas with water and salt, and cook on high heat for 3-4 whistles. Turn off the gas and let the cooker cool down. In a non-stick pan, add cumin seeds, whole coriander, cardamom, bay leaf, and black pepper. Cook the spices for 2-3 seconds. Now, add crushed ginger, garlic, and green chilies to the pan. Cook the paste until it turns light brown. Add the boiled chickpeas to the pan. Also, add salt, turmeric powder, red chili powder, and coriander powder, and mix everything well. After mixing the chickpeas and spices, add a little water and bring it to a boil for 1-2 minutes. After boiling, add tamarind chutney and mix well. Cook on medium to low heat until the gravy thickens. Turn off the flame. The chole is ready to serve.

Ingredients

Boiled potatoes – 1/2 kilogram

Bread – 3 slices

Arrowroot – 1/2 teaspoon

Salt – to taste

Oil

How to make potato tikki

To make potato tikki, first boil the potatoes in a pressure cooker with water and salt. After 4-5 whistles, turn off the gas and let the cooker cool down. Once cooled, remove the lid and peel the potatoes. Mash the potatoes well using a masher. After mashing, add the bread slices to the potatoes. Also, add arrowroot and mix everything well. Add a pinch of salt to the mixture and shape it into round tikkis using your hands.

Next, heat oil in a non-stick pan, spreading the oil evenly. Place the tikkis in the pan one by one and cook them, flipping them occasionally, until they turn brown and crispy. Serve the hot potato tikkis with chole, and they are ready to enjoy.

How to make tamarind chutney

To make tamarind chutney, first soak the tamarind in water for 6-7 hours. Once it is well-soaked, heat it on the gas for 1-2 boils. Let it cool down. Once cooled, mash the tamarind pulp and set it aside.

Now, take the tamarind water and heat it on the gas until it thickens a little. Add jaggery to it and let it simmer on low heat for 10-15 minutes. Add salt and red chili powder, and mix well.

Your tamarind chutney is ready.

How to make green chutney

To make green chutney, first clean the fresh coriander and mint leaves thoroughly. Wash them 4-5 times with clean water to remove any dirt.

Next, take a jar and add the coriander, mint, ginger, garlic, and green chilies. Chop them and grind them together in a mixer.

Add salt to taste. If you prefer the chutney to have a slightly tangy flavor, you can add a little yogurt and mix it well.

Your green chutney is ready.

Tips and FAQ

For making Chole Tikki, you can adjust the spices according to your taste.

For the Chole Tikki, it’s best to use pahadi (mountain) potatoes for a better texture.

For the green chutney, use a few mint leaves along with coriander leaves. Otherwise, the chutney will turn a dark green color.

If you don’t want to use yogurt in the green chutney, you can replace it with lemon. Adding yogurt enhances both the color and taste of the chutney.

Don’t throw away the water left after boiling the chickpeas, as we will use this water later while preparing the Chole.

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